Instructions
Step 1 Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
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Step 2 Season the shrimp with Cajun seasoning, smoked paprika, salt, and black pepper.
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Step 3 Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until opaque and slightly crispy. Remove and set aside.
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Step 4 In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
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Step 5 Stir in tomato paste and cook for 1 minute, then add crushed tomatoes and heavy cream. Mix well and bring to a gentle simmer.
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Step 6 Add Parmesan cheese and stir until melted and the sauce is smooth.
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Step 7 Pour in reserved pasta water gradually to reach desired consistency, then add Italian seasoning and red pepper flakes.
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Step 8 Toss the cooked fettuccine in the sauce until fully coated.
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Step 9 Return the shrimp to the skillet, drizzle with lemon juice, and gently combine.
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Step 10 Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce. Avoid overcooking the shrimp to keep them tender.
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